This recipe is adapted from Dean Ornish's "Eat More, Weigh Less"
(HarperCollins, $22.50).
Chef Jean-Marc Fullsack, who works with Ornish at the Preventive
Medicine Re Institute in California, created this nearly fat-free
pizza.
The secret here is roasting the onion and eggplant.
Instead of making my own crust, I used a Boboli and topped it
with Fullsack's topping.
You can add whatever you like.
My kids helped me slather on the roasted eggplant and onion.
They thought a pizza without cheese was pretty strange, but they
both loved it.

1 onion, roasted and sliced

1 cup canned or fresh tomato puree

1 teaspoon dried thyme

1 teaspoon chopped fresh basil

1 teaspoon chopped fresh parsley

1 teaspoon dried oregano

1 teaspoon minced garlic

1 teaspoon black pepper

1/2 teaspoon salt

1 teaspoon sugar

1 commercially prepared pizza crust

1 eggplant, oven roasted

1 zucchini, sliced 1/4 inch thick and blanched

1 yellow squash, sliced 1/4 inch thick and blanched

2 plum tomatoes, sliced 1/4 inch thick

1 teaspoon chopped fresh basil

Preheat the oven to 450 degrees. In a large bowl, combine the onions,
tomato puree, thyme, basil, parsley, oregano, garlic, pepper, salt,
and sugar and stir to combine.
Spread the mixture over the crust.

* Chop the flesh of the roasted eggplant and spread over the
sauce.
Layer the zucchini, yellow squash, plum tomatoes and basil over
the eggplant.

* Bake the pizza for 20 to 25 minutes or until the crust is
golden brown.